Mandatory FOSTAC Under FSSAI- in GOA Training Conducted by Equinox Labs, Mumbai
|
|
- Alexander Berry
- 5 years ago
- Views:
Transcription
1 Mandatory FOSTAC Under FSSAI- in GOA Training Conducted by Equinox Labs, Mumbai In Association with Foodybreaks, Local Support Partner - GOA
2 FOSTAC : MANDATORY TRAINING Under FSSAI ABOUT US EQUINOX LABS & CONSULTING, MUMBAI Equinox Labs is a one-stop shop for all your Food, Water and Air testing needs. It is a FSSAI Notified, NABL Accredited and ISO 9001:2015 certified laboratory,catering to leading Corporates and Food - Beverage companies PAN India and is an India-wide Training Partner for FOSTAC with FSSAI FOODYBREAKS Foodybreaks is a Goa & Mumbai-based Bakery Training & Kitchen Consulting firm operated by Chef Kunal Arolkar & his team, they are Accredited by City & Guilds UK and apart from Patisserie production, they also provide Professional Training & Help Setup Bakeries PAN-India
3 FOSTAC : MANDATORY TRAINING Under FSSAI Who is Required to take this training? As per the order released by FSSAI, Food Safety Training and Certification (FoSTaC) Training is mandatory for all Food Businesss Operators ( Registered / Unregistered & Licensed). So, is the presence of a Food Safety Supervisor (FSS) trained under the programme at every food business site. Training is mandatory for, Chefs / Cooks / Service Staff (All Food Handlers) from All Resorts, Hotels, Restaurants, Cafes, Shacks, Bars & Foodtrucks and FoodCarts (Gaddos) Bakers, Confectioners & Home-bakers Food Manufacturers, Pickle Makers, Spice makers & Others Students, Food Technologists, Caterers, Institutions and Religious Bodies offering Food within their premises
4 FOSTAC : MANDATORY What will you gain from the training? TRAINING Under FSSAI A Better understanding of Food Safety within your work sphere Certificate from FSSAI, after successful completion of the training You can train people within your organisation to maintain better food safety Understanding basic concepts of food safety & hygiene. Minimizing legal hassles & helps in complying to FSSAI Requirements. Lowering the percentage of food infections & poisoning & also long term consequences due to such incidents.
5 FOSTAC : MANDATORY TRAINING Under FSSAI Training Options Provided Scheduled Trainings (Once a Month) Session Stipulated Training Time will be from 930am to 530pm Strictly A Maximum of 40 Learners per Session *Private Sessions with Staff of Hotels & Resorts, Caterers, HoReCa Clients, Food Manufacturers and Industrialists *Student Sessions (For Colleges & Hotel Management Institutions) *Paid Short Talks at Educational Events / HORECA Events & Expos * Subject to a Minimum Learner Commitment of 30 persons
6 Training Flow Training Time : Weekdays 930am-430pm ( Lunch & Tea Breaks provided) Training is at a pre-determined location in Goa, Date & Place will be intimated in Advance Training Fee will be disclosed in advance along with venue and content Pre-register & Report Training Training Notes will be provided Certificates will be provided post training, directly through the FSSAI Website, every participant will be required to create an ID on the FOSTAC Website of FSSAI for smooth communication post the session NB : FSSAI Certification through Authorised Training Partners, ONLY Q&A with Tutor Assessment & Certification by FSSAI
7 FOSTAC : MANDATORY TRAINING Under FSSAI Specialised FOSTAC Sessions for each Group, 1. Catering - Food Safety Supervisor (FSS) For Hotel, Restaurants & Bars, Cafes, Catering employees / companies, Foodtrucks, Catering College & Hotel Management Students, FSSAI Registered Home-Chefs 2. Basic & Advance Manufacturing- FSS For Food Manufacturers other than bakery products (All Food Manufacturers), Food Technologists, Students of Food Tech & Agro based & All Courses related to Food 3. Bakery Level 1- FSS For Bakery businesses- Small scale & Large scale, FSSAI Registered Home-bakers
8 ROFORMA CERTIFICATE EQUINOX CONSULTING IS AN OFFICIAL TRAINING PARTNER FR FOSTAC GET YOUR CERTIFICATES WITHIN A WEEK OF COMPLETION OF TRAINING CERTIFICATE CAN BE DISPLAYED ON PREMISES ASSURED CUSTOMERS OF YOUR BUSINESS COMMITMENT TO FSSAI & FOOD HYGIENE
9 Get Registered today! Contact Chef Kunal (FB Academy, Goa) Chef Kunal Arolkar, Foodybreaks Goa M / Foodybreaksindia
Mandatory FOSTAC Under FSSAI (PAN-INDIA) Training Conducted by Equinox Labs, Mumbai In Association with Foodybreaks, Support Partner India-wide
Mandatory FOSTAC Under FSSAI (PAN-INDIA) Training Conducted by Equinox Labs, Mumbai In Association with Foodybreaks, Support Partner India-wide ABOUT US EQUINOX LABS & CONSULTING, MUMBAI Equinox Labs is
More informationGuideline to Food Safety Supervisor Requirements
Guideline to Food Safety Supervisor Requirements The Food Safety Supervisor (FSS) Why is a Food Safety Supervisor important? Food laws in NSW require certain food businesses in the hospitality and retail
More informationRestaurant Management
The program prepares students for careers in the foodservice industry. Restaurants, hotels, clubs, colleges, retirement homes, hospitals, and industrial food service are but a few of the areas of employment
More informationRon de Burger Director, Healthy Environments Toronto Public Health
Ron de Burger Director, Healthy Environments Toronto Public Health Annual Risk Assessments to determine inspection frequencies Compliance Inspections as mandated by Food Safety Protocol Complaint and food
More informationHOSPITALITY & CATERING
HOSPITALITY & CATERING All information correct at time of print 1 HOSPITALITY & CATERING Hospitality and catering is a truly international industry providing countless job opportunities at home and abroad.
More informationEffective Good Catering Practices (GCP) for the Catering and Hospitality Industry
Empowering & Inspiring Excellence Company Registration No. 2014/063827/07 Effective Good Catering Practices (GCP) for the Catering and Hospitality Industry Course Code: FBFS38 Overview Compliance with
More informationFDQ - Qualification Purpose and Structure. EQF Level. Review date. FDQ number. approval number (QN) Qualification. Wales number 600/6864/4
FDQ - Qualification Purpose and Structure FDQ number Qualification title Qualification approval number (QN) EQF Level Review date Qualification Wales number 322-150 FDQ Level 2 Certificate in Professional
More informationFood safety in non-profit organisations Food Act 2006
Food Safety in Queensland Food safety in non-profit organisations Food Act 2006 1st Edition July 2006 in partnership with Australian Institute of Environmental Health Table of Contents Introduction.................................
More informationFood Handler Study Guide Florida
Food Handler Study Guide Florida If you are searched for a book Food handler study guide florida in pdf format, in that case you come on to the correct site. We presented full version of this book in PDF,
More informationnumber (QN) 600/6865/6 C00/0512/7
FDQ - Qualification Purpose and Structure FDQ number Qualification title Qualification approval number (QN) EQF Level Review date Qualification Wales number 322-151 FDQ Level 2 Diploma in Professional
More informationWACS culinary certification scheme
WACS culinary certification scheme About this document This document provides an overview of the requirements that applicants need to meet in order to achieve the WACS Certified Chef de Cuisine professional
More informationGraham J Tow. Current Position at CWA. Page 1 of 5 CWA International Ltd
Graham J Tow Qualifications Affiliations Chartered Scientist (CSci) Fellow of the Institute of Food Science & Technology Member of the Royal Society of Chemistry Member of the Royal Society of Public Health
More informationMOBILE FOOD FACILITY APPLICATION PACKET
MOBILE FOOD FACILITY APPLICATION PACKET AMADOR COUNTY ENVIRONMENTAL HEALTH, 810 COURT STREET, JACKSON, CA 95642 (209) 223-6439 - www.amadorgov.org - ACEH@amadorgov.org MOBILE FOOD FACILITIES APPLICATION
More informationFDQ - Qualification Purpose and Structure. Review number FDQ EQF. approval. Level. date number (QN) Qualification. Wales Number.
FDQ - Qualification Purpose and Structure FDQ Qualification title Qualification EQF Review number approval Level date number (QN) Qualification Wales Number 322-152 FDQ Level 3 Diploma in Professional
More informationHACCP SUCCESS 5 RULES FOR
5 RULES FOR HACCP SUCCESS The HACCP system incorporates 7 principles and 12 steps to ensure your food business is providing customers with hazard-free products. Here are five rules for a successful HACCP
More informationREPORT. Workshop on Implementing Food Safety Management System in Places of Worship. 11 th January, 2018 FSSAI, FDA Bhawan, New Delhi
REPORT Workshop on Implementing Food Safety Management System in Places of Worship 11 th January, 2018 FSSAI, FDA Bhawan, New Delhi Workshop on Implementing Food Safety Management System in Places of Worship
More informationCALIFORNIA COMMUNITY COLLEGE - CULINARY
CALIFORNIA COMMUNITY COLLEGE - CULINARY Award Page AWARD 1 & 2: ADVANCED CULINARY ARTS (ASSOCIATE OF SCIENCE & CERTIFICATE OF ACHIEVEMENT)...1 JOBS... 1 AWARD 1 & 2: ADVANCED CULINARY ARTS (ASSOCIATE OF
More informationProspectus 2017 / Apply online today! / treshamcollege / treshamcollege treshamcollege
Prospectus 2017 / 18 1 Apply online today! HOSPITALITY AND CATERING @treshamcollege / treshamcollege / treshamcollege treshamcollege HOSPITALITY AND CATERING We get to work in the Manor Restaurant, which
More informationOPEN YOUR MIND TO A WORLD OF BAKING & PASTRY
OPEN YOUR MIND TO A WORLD OF BAKING & PASTRY MAKE CREATIVITY YOUR WAY OF LIFE lasallecollegevancouver.com BAKING & PASTRY ARTS DIPLOMA IN BAKING & PASTRY ARTS CERTIFICATE IN BAKING & PASTRY ARTS LEVEL
More informationFriday, March 1, :00 8:00pm UHD South Deck
Team No. Friday, March 1, 2019 4:00 8:00pm UHD South Deck Official Team Entry Form Registration deadline is Friday, February 22nd at 5pm Booths/space will be assigned based on order of applications received.
More informationSustainability and Quality Assurance Promise. CASA NUEVA Family Wines
Sustainability and Quality Assurance Promise CASA NUEVA Family Wines Sustainability and Quality Assurance Promise At Casa Nueva Family Wines, we are of the firm belief that a commitment to social responsibility
More informationTHE DORCHESTER JOB DESCRIPTION. DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory
THE DORCHESTER JOB DESCRIPTION JOB TITLE: Banqueting Sommelier JOB CODE: DATE: October 2013 DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory REPORTS TO: Event Operations Manager / Director of F&B
More informationBoston.com Ski & Snowboard Expo Temporary Food Permit Procedures
Boston.com Ski & Snowboard Expo Temporary Food Permit Procedures Any exhibitor who will be sampling a food item at the Expo is required to obtain 1) approval from the Seaport World Trade Center and 2)
More informationUNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85
UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85 UNIT NUMBER: D1.HPA.CL4.01 UNIT DESCRIPTOR: This unit deals with skills and knowledge required in the planning, operating and managing of
More informationHOSPITALITY & CATERING
HOSPITALITY & CATERING 2018-2019 PROSPECTUS Call: 0345 658 8990 Visit: www.tresham.ac.uk 1 HOSPITALITY & CATERING Hospitality & Catering is based at The Manor House Restaurant, next to our Corby campus.
More informationImportant facts about trade visitors & buyers who visited Horeca
th EDITION 0-3 MARCH BIEL, LEBANON 4- P.M. Summary Total Visitor Attendance +,000 Date of the event 0-3 March 0 Event frequency Number of days Annual 4 days Show established 3 Venue Industry Partners Opening
More informationKAWERAU DISTRICT COUNCIL General Bylaw Part 4: Food Safety (2009)
KAWERAU DISTRICT COUNCIL General Bylaw Part 4: Food Safety (2009) Kawerau District Council General Bylaw Part 4: Food Safety (2009) Explanatory Statement The General Bylaw Part 4: Food Safety (2009) is
More informationCURRICULUM & FEES L2 IVQ DIPLOMA IN FOOD PREPARATION AND COOKING (PATISSERIE-EVOLVE), CODE CURRICULUM PART TIME CONDENSED, EVOLVE
CURRICULUM & FEES 2019-20 L2 IVQ DIPLOMA IN FOOD PREPARATION AND COOKING (PATISSERIE-EVOLVE), CODE 8065-03 CONDUCTED AT FB ACADEMY, 777/7, ALTO PORVORIM, GOA - 403521 280+ HOURS (PART-TIME, TWICE A WEEK
More informationNC PROFESSIONAL COOKERY
NC PROFESSIONAL COOKERY (SAQA ID 14111 - LEVEL 4) Overview This qualification has been developed for professionals in the food preparation industry (hospitality). It brings together elements of food and
More informationOVER 100 YEARS OF COFFEE EXCELLENCE
We Proudly Serve OVER 100 YEARS OF COFFEE EXCELLENCE At the heart of Lavazza s story is a single family s passion for coffee. Beginning with Luigi Lavazza in 1895, four generations of the Lavazza family
More informationSYLLABUS. Departmental Syllabus. Food Production I CULN0130. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus
DATE OF LAST REVIEW: 02/2013 CIP CODE: 12.0505 SYLLABUS SEMESTER: COURSE TITLE: COURSE NUMBER: Food Production I CULN0130 CREDIT HOURS: 4 INSTRUCTOR: OFFICE LOCATION: OFFICE HOURS: TELEPHONE: EMAIL: PREREQUISITES:
More informationModel Curriculum. Craft Baker SECTOR: SUB-SECTOR: OCCUPATION: REF. ID: NSQF LEVEL:
Model Curriculum Craft Baker SECTOR: SUB-SECTOR: OCCUPATION: REF. ID: NSQF LEVEL: FOOD PROCESSING BREAD AND BAKERY PROCESSING FIC/Q5002, VERSION 1.0 4 TABLE OF CONTENTS 1. Curriculum 2. Trainer Prerequisites
More informationHaccp Manual For Institutional Food Service. Operations >>>CLICK HERE<<<
Haccp Manual For Institutional Food Service Operations The HACCP has been prepared by the United States Food and Drug into your operations as those actions that you might take to open in the morning Manual
More informationAs Hatten Wines is at the forefront of building
The Wine Classroom in the new Hatten Wines building offers an extensive training program ranging from Basic Wine Knowledge, Wine Appreciation, Wine and Food Pairing, Sommelier Programs, Restaurant Management
More informationUnit 292 Practice food safety methods in a hospitality establishment or demonstrated equivalent knowledge and skills.
Unit ID: 533 Domain COMMERCIAL COOKERY AND CATERING Title: Apply advanced food preparation techniques to cook specialised meat, poultry and game dishes Level: 4 Credits: 8 Purpose This unit standard specifies
More information17 th -21 st. Business inspiration Creativity Competitions. TRENDS Global showcase Experimentation New format. sigep.it. January 2015 Rimini Italy
SIGEP Approved Event sigep.it Business inspiration Creativity Competitions TRENDS Global showcase Experimentation New format Investments Events 36 th international exhibition for the ARTISAN production
More informationGenerally employed by local Council / local health authority undertake many roles in the community focussed on community health and safety.
INTRODUCTION: Environmental Health Officer. Generally employed by local Council / local health authority undertake many roles in the community focussed on community health and safety. Local Government
More informationPost-Show Report.
Post-Show Report Korea International Exhibition Co.,Ltd : #1116 (Yeouido-dong), 33 Gukjegeumyung-ro 6-gil, Yeongdeungpo-gu, Seoul, KOREA Tel : +82-2-761-2512 Fax : +82-2-761-2517 E-mail : intosws@gmail.com
More informationHatten Classroom Programs. Published Rates
The Wine Classroom in the new Hatten Wines building offers an extensive training program ranging from Basic Wine Knowledge, Wine Appreciation, Wine and Food Pairing, Sommelier Programs, Restaurant Management
More informationQualification Specification Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF)
Qualification Specification Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF) Qualification Number: 603/1396/1 Version 1.1 May 2017 Copyright 2017. HABC Ltd. All rights reserved
More informationWelcome to the Play it Safe campaign pack
Welcome to the Play it Safe campaign pack FSA Play it Safe Campaign Pack Why we need your help The Food Standards Agency (FSA) is working to protect consumers from any food safety problems during the 2012
More informationBritish Craft Breweries Export Project/iNet
CRAFT BEER IN CHINA British Craft Breweries Export Project/iNet Developing a framework for breweries to export to China Our objective - to deliver a plan that identifies a structured approach to the product,
More informationwashington & jefferson college No Frills Catering menu
washington & jefferson college No Frills Catering menu Morning Treats Muffins Blueberry Chocolate Chip Banana Nut Lemon Poppy Seed BAgel with cream cheese Plain Cinnamon Honey Wheat Assorted breads Cinnamon
More information+91-8048718740 Cafe Expresso http://www.freshmilkcoffeevending.com/ We an ISO 22000 :2005 certified company are a prominent manufacturer, supplier and exporter of fresh and delicious Instant Beverages
More informationSample Guide and Delivery Schedule/Curriculum plan Culinary Operations
Sample Guide and Delivery Schedule/Curriculum plan Culinary Operations Course Title Culinary Operations Time 3 hours Session/class/topic title Introduction to Course Accumulated total = 6 Course introduction
More informationEnda Hughes. leaseakitchen.com PERSONAL PROFILE PROFESSIONAL SKILLS PROFESSIONAL QUALIFICATIONS WORK HISTORY
PERSONAL PROFILE With more than 28 years experience in the event catering/event management sector coupled with extensive experience in large scale food manufacturing, as a Chef and, subsequently as Managing
More informationWORLDCHEFS GLOBAL CULINARY CERTIFICATION
WORLDCHEFS GLOBAL CULINARY CERTIFICATION About this document This document provides an overview of the requirements for the Worldchefs Certified Chef de Partie professional title. It must be used together
More informationThis qualification has been reviewed. The last date to meet the requirements is 31 December 2015.
NZQF NQ Ref 0915 Version 6 Page 1 of 11 National Certificate in Hospitality (Specialist Food and Beverage Service) (Level 4) with strands in Advanced Food Service, Advanced Beverage Service, Advanced Wine
More informationUNIVERSITY OF LINCOLN JOB DESCRIPTION CONTEXT
JOB TITL DPARTMNT LOCATION UNIVRSITY OF LINCOLN JOB DSCRIPTION Catering Assistant (GF & Co) Catering Department Brayford JOB NUMBR F5186 GRAD 2 DAT January 2019 RPORTS TO Catering Supervisor CONTXT Catering
More informationGuidelines for Unified Excellence in Service Training
G.U.E.S.T Program ADVANCED V1.4 Guidelines for Unified Excellence in Service Training CULTIVATING SEVEN STAR STANDARDS IN LUXURY SERVICE & HOSPITALITY OPERATIONS ON-BOARD SUPER YACHTS Specifications, Learning
More informationSYLLABUS. Departmental Syllabus. Food Production II CULN0140. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus
DATE OF LAST REVIEW: 02/2013 CIP CODE: 12.0505 SYLLABUS SEMESTER: COURSE TITLE: COURSE NUMBER: Food Production II CULN0140 CREDIT HOURS: 4 INSTRUCTOR: OFFICE LOCATION: OFFICE HOURS: TELEPHONE: EMAIL: KCKCC
More informationWine in Moderation. ImplementatIon GuIde for WInerIes
Wine in Moderation ImplementatIon GuIde for WInerIes A GUIDE FOR ACTION This guide is based on experience and best practices and is designed to inspire action and facilitate the implementation of the programme
More informationOUTSIDE CATERING 2018
OUTSIDE CATERING 2018 OUTSIDE CATERING CANOPE MENUS Starfish has catering available to suit a number of different function styles and sizes. We offer a unique and delicious range of canapés. Choose from
More informationRedChilly VEG & NON-VEG
BOS RedChilly VEG & NON-VEG Restaurant & Caterers TM 3rd Floor, Genesis Mall, Alwar by Pass Road, Bhiwadi, Rajasthan 301019 M : 085050 92755, 085050 92756, 085050 92757, 085050 92766 Company Profile Bos
More informationNotification/ Registration Certificate Number: (Attach copy of the verification of notification/ registration certificate)
Application for Notification/Registration of Food Business For Mobile Food Businesses or Temporary Food Businesses Is this application for a mobile or temporary food business? Mobile Food Vehicle or Unit
More informationBishop Druitt College Food Technology Year 10 Semester 2, 2018
Bishop Druitt College Food Technology Year 10 Semester 2, 2018 Assessment Task No: 2 Date Due WRITTEN: Various dates Term 3 STANDARD RECIPE CARD Tuesday 28 th August Week 6 WORKFLOW Tuesday 11 th September
More informationSkill Development Program of the Ministry of Tourism HUNNAR SE ROZGAR. Course Guidelines
Skill Development Program of the Ministry of Tourism HUNNAR SE ROZGAR Course Guidelines Course Title Waiter-cum-Houseman Objective Skill development and certification for employment Eligibility Duration
More informationUnit ID: 295 Domain FOOD AND BEVERAGE SERVICE Title: Serve food and beverages to guests in a hospitality establishment Level: 3 Credits: 10
Unit ID: 295 Domain FOOD AND BEVERAGE SERVICE Title: Serve food and beverages to guests in a hospitality establishment Level: 3 Credits: 10 Purpose This unit standard specifies the competency required
More informationINTERSICOP PRESENTATION FEBRUARY 2017
INTERSICOP PRESENTATION 19-21 FEBRUARY 2017 INTERSICOP the most important international event for Bakery, Pastry, Ice-Cream, Coffee and Related taking place in Iberia, and which is aimed at generating
More informationSafe working practices include day to day observation of safety policies and procedures, legislative requirements and professional requirements.
Unit ID: 319 Domain COMMERCIAL COOKERY AND CATERING Title: Prepare, cook, and present meat, poultry and fish dishes in a hospitality establishment Level: 3 Credits: 8 Purpose This unit standard specifies
More informationFHRS FREQUENTLY ASKED QUESTIONS
FHRS FREQUENTLY ASKED QUESTIONS What is the food hygiene rating scheme for? The scheme provides information on food hygiene to help you choose where to eat out or shop for food by giving you information
More informationBakers. An employment guide for newcomers to British Columbia
Contents 1. What Would I Do?... 2 2. Am I Suited For This Job?... 3 3. What Are The Wages And Benefits?... 3 4. What Is The Job Outlook In BC?... 4 5. How Do I Become A Baker?... 5 6. How Do I Find A Job?...
More informationUnit ID: 319 FOOD PREPARATION Title: Prepare and present meat, poultry and fish dishes in a hospitality establishment Level: 3 Credits: 8
Unit ID: 319 Domain FOOD PREPARATION Title: Prepare and present meat, poultry and fish dishes in a hospitality establishment Level: 3 Credits: 8 Purpose This unit standard specifies the competency required
More information2018 Hill Texas Hill Country Wine Scholarship Recipients
PO Box 96 Johnson City, Tx 78636 8722169463 www.texaswinetrail.com 2018 Hill Texas Hill Country Wine Scholarship Recipients In 2018, Texas Hill Country Wineries awarded $11,000 to 12 students enrolled
More informationGF Application Form, Kitchen Safety Checklist and Declaration
GF Application Form, Kitchen Safety Checklist and Declaration 1. Your Company Details Company Name Company Address Your Name Contract Signatory Name Contract Signatory Contact Telephone No. Website Address
More informationData Sheet VENDIBÉRICA 2015
Data Sheet VENDIBÉRICA 2015 EVENT: VENDIBÉRICA, International Vending Trade Show (3rd edition) DATES: Wednesday 15 to Friday 17 April 2015 OPENING HOURS: from 10.00 am to 7.30 pm VENUE: Hall 5. FERIA DE
More information2. What are the dates for the Afterschool Meal Program? The Afterschool Meal Program will run from August 20, 2018 through June 4, 2019.
18-19 DCYF Afterschool Meal Program Frequently Asked Questions for Potential Distribution Site 1. What is the Afterschool Meal Program? The Afterschool Meal Program is an USDA federally-funded child nutrition
More informationCURRICULUM & FEES LEVEL 2 IVQ DIPLOMA IN FOOD PREPARATION AND COOKING (PATISSERIE), CODE
CURRICULUM & FEES 2019-20 LEVEL 2 IVQ DIPLOMA IN FOOD PREPARATION AND COOKING (PATISSERIE), CODE 8065-03 CONDUCTED AT FB ACADEMY, 777/7, ALTO PORVORIM, GOA - 403521 480 HOURS (4Months + Assessment days
More informationWINE & GOURMET JAPAN 2014
An Encounter with The World s Finest Food and Beverage Professionals in Japan WORLD WINE PAVILION PACKAGE EARLY REGISTRATION 5% OFF Until 31 st October 2013 WINE & GOURMET JAPAN 2014 2 4 APRIL 2014 TOKYO,
More informationMaximum Satisfaction Guaranteed!
Maximum Satisfaction Guaranteed! Chocolate Lake Co. for Chocolate & Sweets Manufacturing Head Office 28 Mohammed Ad-Durrah St. Amman 11121, Jordan. T +962 6 439 1110 F +962 6 439 1120 info@chocolake.com.jo
More informationAPPLICATION GUIDE - FOOD PREMISES LICENCE
APPLICATION GUIDE - FOOD PREMISES LICENCE 1. COMPLETING THE APPLICATION For all types of Food Premises Applications, a copy of the application form may be obtained at any Service New Brunswick office or
More informationUpdating Training Package Products Cookery Qualifications. Consultation Briefing Paper
Updating Training Package Products Cookery Qualifications Consultation Briefing Paper January 2019 Contents 1.0 Background... 3 2.0 Training Package Products in scope... 4 3.0 Proposed changes streamline,
More informationPRESS REPORT OF FAIRS 2012
PRESS REPORT OF FAIRS 2012 PRESS REPORT: 15.02.2012 FAIRS OF TASTES end successfully The exhibition venue hosted domestic and foreign companies that presented their renowned brands and guidelines for their
More informationPrepare and serve wines
Prepare and serve wines K/601/4939 Learner name: Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and
More informationHow to host a Garvan High Tea
How to host a Garvan High Tea Thank you for choosing to host a High Tea in the month of September to raise money for medical research at the Garvan. Not only are you making a real difference towards the
More informationGetting Certified through the Retail Bakers of America. Certification at a Glance
Getting Certified through the Retail Bakers of America Certification at a Glance - 2017 Certification Designations RBA provides professionals of the retail baking industry the opportunity to earn up to
More informationINSPIRING EVENTS SCHOOL FORMALS BY MARRIOTT 2018
RESORT SURFERS PARADISE INSPIRING EVENTS SCHOOL FORMALS BY MARRIOTT 2018 Surfers Paradise Marriott Resort & Spa 158 Ferny Avenue, Surfers Paradise 4217 Australia +61 7 5592 9800 $139.00 PER PERSON For
More informationFlavors of the Valley 2018
Flavors of the Valley 2018 Vendor Information Flavors of the Valley 2018 is the 17 th annual celebration of local foods in the Upper Valley. Flavors is designed as a marketing opportunity for local farms
More informationFACTSHEET. CAFÉ ASIA 2016 / INTERNATIONAL COFFEE & TEA INDUSTRY EXPO 2016 Page 1
CAFÉ ASIA 2016 / INTERNATIONAL COFFEE & TEA INDUSTRY EXPO 2016 Page 1 Venue Marina Bay Sands Singapore, Expo & Convention Centre Hall C Date 3 5 March 2016 Thurs & Fri 10AM 6PM Saturday 10AM 5PM Organizer
More informationFOOD SAFETY RATING GUIDE. Eat safe essentials. A quick guide to food safety that all food businesses need to know.
FOOD SAFETY RATING GUIDE Eat safe essentials A quick guide to food safety that all food businesses need to know. Food safety is important for the health and well-being of Brisbane residents and visitors.
More informationRelease 1. SIT40516 Certificate IV in Commercial Cookery
Release 1 SIT40516 Certificate IV in Commercial Cookery SIT40516 Certificate IV in Commercial Cookery Modification History Not applicable. Qualification Description This qualification reflects the role
More informationPrinciples of preparing, cooking and finishing basic pastry products
Principles of preparing, cooking and finishing basic pastry products UV21144 R/502/8310 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary
More informationWORLDCHEFS APPROVED SCHOOL PROGRAMMES ELIGIBLE FOR FAST TRACK CERTIFICATION
WORLDCHEFS APPROVED SCHOOL PROGRAMMES ELIGIBLE FOR FAST TRACK CERTIFICATION NAME OF SCHOOL / INSTITUTION FAST TRACK QUALIFYING PROGRAMMES WORLDCHEFS CERTIFIED COMMIS CHEF and CHEF DE PARTIE LEVELS Fast
More informationFood Act 1984 (Vic) Application to register food vending machines
Food Act 1984 (Vic) Application to register food vending machines This form is to be used to apply for state-wide registration of one or more food vending machines from which a business sells food. Under
More informationRestaurant bookings. Jean-Michel Jaguenaud
Restaurant bookings Jean-Michel Jaguenaud Agenda Part 1: Environment Sector evolution Tax and legal environment Part 2 : Managing a restaurant Sales Cost structure Part 1 Environment Out-of-home dining
More informationSanctioning Request Form
Sanctioning Request Form Contest Name Event Address City State Zip Contest Date To be held in conjunction with Contact Person Phone Email Address Email Address *Would you like to donate a free entry to
More informationSqf Food Safety Manual
Sqf Food Safety Manual If searched for a book Sqf food safety manual in pdf form, in that case you come on to the right website. We presented the utter variation of this ebook in epub, DjVu, doc, PDF,
More information16 17 October 2018 caffecultureshow.com
caffecultureshow.com 2 New Team, New Venue, New Dates, New Rates After 11 years at Olympia, the event is moving to the Business Design Centre in Islington, which is in the heart of one of London s most
More information(NVQ/QCF) Hospitality Services Intermediate Apprenticeship Level 2
(NVQ/QCF) Hospitality Services Intermediate Apprenticeship Level This qualification is designed for learners employed in hospitality roles such as chefs, housekeepers or receptionist, who need to develop
More informationGFG/CCS/SC/2018. Food Charter
Food Charter GOOD FOOD GLASGOW FOOD CHARTER Introduction Scotland is a Land of Food and Drink with some of the best natural produce in the world. The foods reared, grown and made here stand for quality
More informationINCOMPLETE APPLICATIONS WILL BE RETURNED WITHOUT REVIEW.
Linn County Public Health 501 13 Street NW Cedar Rapids, IA 52405 Dear Applicant: Enclosed is an application for obtaining a food establishment license from the Linn County Public Health Department. Iowa
More information3. Permit hotels/resorts with a liquor primary to provide a free alcoholic drink to guests in the lobby/reception area at check-in
Date: October 20, 2016 To: Re: All LCLB Staff All licensees All industry associations All local government, First Nations and police agencies Liquor primary licence policy changes Please note: These policy
More informationLEAN PRODUCTION FOR WINERIES PROGRAM
LEAN PRODUCTION FOR WINERIES PROGRAM 2015-16 An Initiative of the Office of Green Industries SA Industry Program and the South Australian Wine Industry Association, in association with Wine Australia South
More informationAIC Eating Out Program Its history
AIC Eating Out Program Its history Eating Out program created 15 years ago almost 3.800 venues all over Italy aim: to create a network of receptive eating out venues informed about coeliac disease able
More informationGendron Franco Center
Dolard & Priscilla Gendron Franco Center Parties, Lectures, Business Meetings and Entertainment Thank you for considering the Gendron Franco Center! Our beautiful full-service facility is located in the
More informationSINDH FOOD AUTHORITY
SINDH FOOD AUTHORITY APPLICATION FOR LICENSE OF FOOD BUSINESS Name of Applicant UNDER SECTION 19 OF SINDH FOOD AUTHORITY ACT 2016 CNIC # Ph # Cell # Name of Food Business Nature of Business Address Category
More informationComparison of FY15 and FY16 Foodservice Program Budgets
DATE: April 14, 2015 MEMO TO: ASMI Foodservice Committee FROM: Claudia Hogue; Foodservice Program Director SUBJECT: Proposed FY16 Foodservice Program Budget The following is a summary of the FY16 Foodservice
More information2012 APPLICATION & RULES 5th Annual ABRBC
2012 APPLICATION & RULES 5th Annual ABRBC OBJECTIVES OF THE CONTEST: California Raisin growers seek to recognize and reward the creativity of America s professional and student bakers and encourage new
More informationTips. Some news d information..
Volume 22, Issue 5 September 2015 Tips The Food Safety Newsletter for Brown, Nicollet, Watonwan and Cottonwood Counties Pg. 1 Reminder of Changes for 2015-2016 Some news d information.. First - a reminder.
More informationCulinary Arts Program Guide CIP Code #
Culinary Arts Program Guide CIP Code # 12.0508 Standard Occupational Classifications 2015 Pennsylvania High Priority Occupations 35-2011-00 Cooks, Fast Food 35-2012-00 Cooks, Institutional and Cafeteria
More information